As one panelist put it, “Viognier is a tough nut to get right, but this is a tough one to beat.” This white Rhône variety can easily come across as unctuous, oaky, sweet or bitter, yet this site in Washington’s Frenchman Hills has helped Walla Walla winemaker Chuck Reininger to produce a wondrous and complex Viognier. Oak-free fermentation allows for aromas of Uncola, segmented Valencia orange, melon and honeysuckle. On the approach, there’s lemon curd followed by nectarine, orange blossom and honeysuckle. The midpalate creaminess picks up a bit of orange pith before the finish of fresh-squeezed lemon. Reininger enjoys serving this with summer salads. The wine is limited to tasting room sales, but can also be found through Noble Wines Ltd.